The Science of Cooking

The Science of Cooking

Автор: 
Издател:

39.90 лв.
спестявате - 10%
35.91 лв.

Поръчай
  • 3.00общ рейтинг: 3.00( 6 )
много слабаслабадобрамного добрастрахотна

Наличност : ДА
Доставка : 3-5 дни
Номер : 1700772221 SKU : 234.1188
ISBN : 9780241229781

Описание

Which vegetables should you eat raw? How do you poach the perfect egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.

In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.
ISBN 9780241229781
Език Английски
Година на издаване 2017
Корици меки
Страници 256
Тегло 1339
Размер 22.2x26.4

Същия Издател

    Попълнете текста от картинката

    Моля попълвайте мнения само за конкретния продукт.

    Следните мнения ще бъдат изтривани:

    Когато мнението не се придържа към добрия тон.

    Когато съдържа обидни или нецензурни думи.

    Ако имате въпрос моля пишете на info@pimodo.com